Roasted Chickpea Pasta with spinach, olives, and tomatoes.

Here’s a go to vegetarian dinner I’ve been making lately.  Halve everything or use just a handful of each ingredient to make a single serving portion - this is good for 2.  Comes together quick, tastes impressive for an impromptu dinner guest, and leftovers are yummy in a lunch, even as a cold pasta salad.

Ingredients:

• 1 c chickpeas (canned is fine, about half)
• 2 c dry whole grain pasta
• 1 c sliced green olives
• 1 c diced tomatoes (about half a can, or diced fresh)
• fresh spinach (as much or as little as you have/want)
• olive oil
• salt and pepper to taste
• parmesan cheese

Preheat oven to 400

Cook pasta according to directions, drain.

Toss chickpeas in olive oil, salt and pepper.  Spread out on a baking sheet.  Roast in oven while pasta is cooking (5-10 minutes, until crisp)

Tear spinach leaves to desire size and slice olives.

Add roasted chick peas, pasta, olives, and tomatoes to saute’ pan.  Mix to coat and heat through.  Add Spinach and cook until wilted.  Sprinkle with Parmesan cheese.

Enjoy!